SC - shallot question

[Huette von Ahrens]

- --- Philip & Susan Troy <troy at asan.com> wrote:

> Nah, I'd say you're pretty much on the money. Just a
> point to add: you
> can put finely chopped onions (and also mushrooms)
> into a clean
> side/dish towel, twist it up and squeeze out a lot
> of the moisture that
> makes it so necessary to cook them for a longer time
> than shallots. I've
> cut my time for making duxelles in half, maybe even
> less than half.
> Squeeze the juice into your pan, before adding the
> solids, so the flavor
> isn't lost, but it quickly reduces to nearly nothing
> in a wide saute
> pan. 
> 
> The One Thing I've Ever Learned From Julia Child...
> 
> Adamantius
> -- 
> Phil & Susan Troy
> 
> troy at asan.com

Sniff!  All this talk of onions, it makes me want to
cry! :-)

Huette

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